|
Ingredients :
Serves 4
-
2 sprays olive oil
-
1 onion, finely chopped
-
1 large carrot, about 4oz / 115g, peeled
and diced
-
2 celery stalks, trimmed and sliced
-
1 bouquet garni
-
14oz / 400g canned chopped tomatoes
-
2oz / 55g dried soup pasta shells or
spaghetti broken into short lengths
-
3½ cups vegetable stock
-
½ small cabbage, about 8oz / 225g
-
pepper
|
 |
|
Method :
-
Heat the oil in a large pan, add the
onion, carrot, and celery and sauté
gently for 5 minutes, stirring frequently. Add the bouquet garni with
the tomatoes. Half-fill the empty tomato can with water, swirl to
remove all the remaining tomatoes, then pour into the pan.
-
Add the pasta with the stock and bring to
a boil. Reduce the heat to a simmer and cook for 12 minutes, or until
the vegetables are almost tender.
-
Discard any outer leaves and hard central
core from the cabbage and shred. Wash well, then add to the pan with
pepper to taste. Continue to cook for 5-8 minutes, or until all the
vegetables are tender, but still firm to the bite. Serve divided
equally among 4 warmed bowls.
Nutrition Facts :
Calories : 91
Fat : 2.0g
Saturated Fat
: 0.3g
Salt : 0.2g |
|